Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Sook-Jeong Moon"'
Publikováno v:
FoodService Industry Journal. 14:21-41
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20f97716ced4566c7fc48de3d2544c2b
https://doi.org/10.22509/kfsa.2018.14.2.002
https://doi.org/10.22509/kfsa.2018.14.2.002
Autor:
Sook-Jeong Moon, Wan-Soo Hong
Publikováno v:
Journal of the Korean Dietetic Association. 20:306-319
This study is basic research focused on product development and market activation based on analysis of current usage and demand for development of processed blue crabs. A total of 556 subjects aged 20s to 60s living in the Seoul area were surveyed. A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b678f1801d90589bcb51282b48046fbf
https://doi.org/10.14373/jkda.2014.20.4.306
https://doi.org/10.14373/jkda.2014.20.4.306
Publikováno v:
The Korean Journal of Food And Nutrition. 26:421-427
The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers’ tastes are as follows. It showed that when eggplant powder content increased, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7bcbc6d3e047e33f9c2d353ee044b7a
https://doi.org/10.9799/ksfan.2013.26.3.421
https://doi.org/10.9799/ksfan.2013.26.3.421